HomeMy WebLinkAboutEdible Arrangements 2012.12.06 04TY pF
(o ��\ o DALLAS COUNTY HEALTH AND HUMAN SERVICES
r0. �4, c
.r '4.�,e,) ; ENVIRONMENTAL HEALTH DIVISION
�• e��j �' 2377 N. STEMMONS FRWY. ROOM 607
sr DALLAS, TEXAS 75207
'Tf of t�+ 214-819-2115 FAX 214-819-2868
12--G-12- CITY/TOWN LIM h4E5/ Ag--k----
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance Roltine 3-Field Investigation 4-Visit 5-Other
Establishment: 5) //3 E 4r�Iv7Fa ti Owner: ��g0� Ali cf rrux>
Physical Address: �e 3 \j/..ti ✓ Zip: q6-2q5 Phone: (()'1) 3 4,/- '6 a)
V p�2
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
J I Proper Cooling for Cooked/Prepared Food
✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ 3. Hot Hold (135 degrees Fahrenheit)
■ 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS PersonnellHandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
i..--. 6. Personnel with Infections Restricted/Excluded
r 7. Proper/Adequate Handwashing
✓, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V' 9. Approved Source/Labeling
✓ 10. Sound Condition
i•� 11. Proper Handling of Ready-To-Eat Foods
✓ 12. Cross-contamination of Raw/Cooked Foods/Other
.s 13. Approved Systems (HACCP Plans/Time as Public Health Control)
✓ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
,r 16. Handwash Facilities Adequate and Accessible
L.,- 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
✓ 20. Toxic Items Properly Labeled/Stored/Used
✓ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
i 22. Manager Demonstration of Knowledge/Certified Food Manager
✓' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
i/' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
/ 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
4pt
apt
if' Inspected by �- ',L a Print: P s
�Total
F/J Received by: / 11, ( Print: <� Title:
ves/No �.16i L , ,